Description
A quick and easy recipe that combines the vibrant flavors of coconut curry with nutritious quinoa and mixed vegetables.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 cup vegetable broth (or water)
- 1 cup mixed vegetables (like bell peppers, peas, or carrots)
Instructions
- Begin by rinsing the quinoa under cold water in a fine mesh strainer.
- Add the quinoa to a medium saucepan along with one cup of vegetable broth (or water).
- Bring the mixture to a boil over medium-high heat, then lower the heat and cover the pan.
- Allow it to simmer for about 15 minutes or until all the liquid is absorbed, then fluff it with a fork.
- While the quinoa is cooking, grab another pot and pour in the can of coconut milk.
- Add the red curry paste and stir well to combine.
- Bring the curry mixture to a gentle simmer and toss in your cup of mixed vegetables.
- Cook for about 5-7 minutes until the veggies are just tender.
- Combine the cooked quinoa and coconut curry, gently folding them together.
- Remove from heat and let sit for a moment to absorb the flavors. Garnish with fresh herbs if desired.
Notes
For a vegan option, ensure your mixed vegetables are plant-based. It can also be made low-carb by replacing quinoa with cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg